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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butter Pecan Cookies Recipe

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This recipe for Butter Pecan Cookies is from The Fejerang Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups chopped pecans
1 cup and 1 tblsp. butter, softened, divided
1 cup packed brown sugar
1 egg, separated
1 tsp. vanilla extract
2 cups self rising flour
1 cup pecan halves
Directions:
Directions:
Place chopped pecans and 1 tbsp. butter in a baking pan. Bake at 325º for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
In a mixing bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls, then rolll in toasted pecans, pressing nuts into dough. Place 2 in. apart onto ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. Bake at 375º for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire rack.
Number Of Servings:
Number Of Servings:
About 4 dozen
Preparation Time:
Preparation Time:
25 minutes + chilling + 10 minutes per batch
Personal Notes:
Personal Notes:
As a substitute for self rising flour, place 3 tbsp. baking powder and 1 tsp, salt in a measuring cup. Add all-purpose flour to measure 1 cup. Then add addtional cup of all purpose flour.

 

 

 

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